Baked Shells And Broccoli With Ham And Cheesy-creamy Cauliflower

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 teaspoon extra-virgin olive oil
• 1 small head cauliflower, cored and chopped (3 cups)
• 6 garlic cloves, roughly chopped
• 4 medium shallots, roughly chopped
• coarse salt
• ground black pepper
• 4 teaspoons all-purpose flour
• 4 cups skim milk
• 1/4 teaspoon freshly grated nutmeg
• 6 ounces pecorino cheese, grated (2 cups)
• 1/2 lb medium multigrain pasta shells
• 1/4 lb sliced smoked ham, chopped
• 1 medium bunch broccoli, trimmed and cut into florets (5 cups)
• 1/2 cup toasted whole-wheat panko breadcrumbs, for serving (japanese breadcrumbs) (optional)

Recipe

• 1 heat oil in a medium saucepan over medium heat. add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. sprinkle with flour; stir to coat well.
• 2 gradually stir in milk; bring to a boil. reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.
• 3 let cool for 5 minutes. transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
• 4 preheat oven to 400 degrees.
• 5 meanwhile, bring a large pot of water to a boil. cook pasta until slightly tender but not fully cooked, about 5 minutes. drain well; return to pot.
• 6 add ham, broccoli, and cauliflower sauce; toss to combine.
• 7 transfer to a ovenproof 3 1/2-quart baking dish. sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes.
• 8 heat broiler, and broil until golden brown on top, 1 to 2 minutes. let cool for 5 minutes.
• 9 divide among dishes, top with breadcrumbs, and serve immediately.